Think of this as the West Coast version of a shrimp boil, with plenty of fresh herbs. Don't overcook the shrimp; they'll finish cooking as you toss everything together. Serve with a refreshing arugula salad.
1 1/2 pounds baby Yukon Gold potatoes, scrubbed, then halved
3 bay leaves
2 tablespoons salt
1/2 cup apple cider vinegar
2 pounds peeled deveined large shrimp (26 to 30 per lb.), tails on or off
1/2 cup (4 oz.) unsalted butter
1/2 cup chopped fresh dill
1/4 cup very thinly sliced chives
1 teaspoon pepper
1 lemon, cut into thin wedges
How to Make It
Bring 5 qts. water, potatoes, bay leaves, and salt to a boil in a large pot over high heat. Reduce heat to medium-low; simmer until potatoes are almost tender when pierced, about 12 minutes.
Add vinegar and cook 2 minutes (this "sets" the potatoes and keeps them from being a starchy mess). Add shrimp and cook just until curled and pink, about 1 minute. Drain potatoes and shrimp, then return mixture to pot off the heat. Discard bay leaves.
Add butter, dill, chives, and pepper, and toss until butter melts. Transfer to a serving bowl and serve with lemon wedges.
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